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Miso Soup - Eggplant And Somen Noodles
Nasu to soumen no misoshiru
1 japanese eggplant
1 bunch somen noodles
2 cups soup stock
2 tablespoons koji or other savoury miso
1. Wash eggplant and cut into 4 wedges. Cut the wedges crosswise into 1/4 inch thick slice.
2. Pour 2 cups soup broth in pan and heat.
3. When soup broth comes to boil, put eggplant and simmer for 2 minutes.
4. Put somen noodles and again simmer for 1 minute.
5. Blend in 2 tablespoons soybean paste. Bring to boil and immediately turn off heat.
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